Today we tried a new recipe for this sweet potato casserole. I rarely cook sweet potatoes but I have a little boy who constantly asks for squash. He may also mean sweet potatoes, he will eat both. He always says he wants to go to "the peanut place" (Texas Roadhouse) so he can have "squash" which is of course the loaded sweet potato!
This recipe is from Better Homes & Gardens November 2006.
Pineapple & Blue Cheese Sweet Potato Casserole 4lbs sweet potatoes, peeled & cut in quarters 1 cup packed brown sugar 1/2 cup butter, cut up 1/4 cup milk 4 eggs, lightly beaten 3-4 Tbsp. lemon juice pineapple chunks blue cheese crumbles 1. Cook potatoes covered in enough boiling salted water to cover for 25-30 mins. or until tender. Drain and return to pan. 2. Preheat oven to 350F. Slightly mash potatoes with a potato masher. Stir in sugar, butter, milk, eggs, lemon juice. Stir until well combined. Transfer sweet potato mixture to a greased 3 qt rectangular baking dish. Top with pineapple chunks and blue cheese crumbles. 3. Bake uncovered for 30-35 minutes or until heated through. Makes 8-12 servings.I made at least a 1/2 recipe of potatoes, maybe less, (not sure how many lbs I had), so just estimated ingredients and tried to go lighter on some. It was pretty good for sweet potatoes! Brett was really too tired to eat it so maybe another day we'll get his opinion.